When it comes to lamb, legs and rib-chops get all the glory. But shoulder chops are just as tasty and usually a little cheaper. Make them this way, as directed by “The Essential New York Times Cookbook,” by Amanda Hesser (Norton). Accompany the lamb with some of the gorgeous asparagus that’s bursting from the grocery shelves this week, blanched then quickly sauteed in butter. Dinner’ll be done in less than 30 minutes.